This chicken recipe has just the right amount of creaminess to satisfy you, but it’s still healthy.

Serves 4

• 1½ lbs. (680g) boneless, skinless chicken breasts

• 1 tsp. salt

• black pepper, to taste

• 1 tbsp. all purpose flour

• 1 tbsp. butter

• 1 tbsp. olive oil

• 1 shallot, finely chopped

• 4 tbsp. lemon juice

• 4 fl oz. (120ml) chicken broth

• 8 oz. (225g) asparagus, trimmed & sliced into 2-inch pieces

• 4 oz. (115g) creme fraiche

• 3 sprigs fresh thyme

Preheat the oven to 425°F.

Season the chicken on both sides with salt and pepper, sprinkle with the flour and flip to coat both sides.

Place a large ovenproof skillet onto the stove and turn the heat to medium-high. Melt the butter and olive oil, then add the chicken breasts and cook for 5 minutes on one side then flip over and cook for a further 2 minutes.

Add the shallots to the skillet and cook for 1-2 minutes until softened, then pour in the lemon juice and continue to cook for 30 seconds. Now add the broth and bring to a simmer, then remove the skillet from the heat.

Place the asparagus pieces around the chicken breasts, spoon the creme fraiche around the chicken, and place the herb sprigs on top.

Now place the skillet into the hot oven and bake the chicken for 15 minutes until cooked through. When cooked, remove the herb sprigs and serve.

• Calories: 345

• Fat: 16g

• Carbs: 8g

• Protein: 41g

• Fiber: 2g